Follow these steps for perfect results
chicken breasts
cubed
onions
coarsely chopped
brown sugar
garlic
shrimp paste (belachan)
galangal powder (lengkuas)
ground coriander
ground cumin
ground anise seed
ground black pepper
ground turmeric
bamboo skewers
Cut chicken breasts into 1-inch cubes.
Place chicken cubes in a large bowl.
Coarsely chop onions.
Combine onions, brown sugar, garlic, shrimp paste, galangal powder, coriander, cumin, anise seed, black pepper, and turmeric in a food processor.
Grind into a smooth paste.
Transfer the paste to the bowl with the chicken.
Mix well to coat the chicken.
Cover the bowl with plastic wrap.
Marinate in the refrigerator for 24 hours.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Line 2 baking sheets with aluminum foil.
Thread chicken onto bamboo skewers, leaving enough space to hold skewers.
Arrange skewers on baking sheets.
Broil in the preheated oven until the top is browned, about 10 minutes.
Remove from oven and flip all the skewers over.
Return to the oven and broil the second side until browned, about 10 minutes more.
Ensure an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C).
Expert advice for the best results
Soak bamboo skewers in water for 30 minutes to prevent burning.
Marinate chicken for at least 4 hours for best flavor.
Everything you need to know before you start
20 minutes
Marinade can be prepared in advance.
Arrange satay skewers on a platter with peanut sauce on the side. Garnish with chopped cilantro and lime wedges.
Serve with peanut sauce.
Serve with rice cakes (ketupat) or sliced cucumbers and onions.
Complements the spices without overpowering.
Acidity cuts through the richness of the satay.
Discover the story behind this recipe
Popular street food and appetizer in Malaysia and other Southeast Asian countries.
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